Sour Cream Onion Potato Salad (Print View)
Tangy sour cream and onion potato salad with scallions and chives—quick, creamy side for picnics or grills.
# What You Need:
→ Vegetables
01 - 1 1/2 pounds baby potatoes, halved
02 - 3 scallions, thinly sliced
03 - 1/4 cup fresh chives, finely chopped
→ Dressing
04 - 3/4 cup sour cream
05 - 2 tablespoons mayonnaise
06 - 2 teaspoons Dijon mustard
07 - 1 teaspoon apple cider vinegar
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add halved baby potatoes and simmer until fork-tender, 15 to 20 minutes. Drain and let cool slightly.
02 - In a mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until smooth.
03 - Transfer cooled potatoes to a large bowl. Add sliced scallions and most of the chopped chives, reserving a small portion for garnish.
04 - Pour dressing over potatoes and gently toss until all pieces are evenly coated.
05 - Garnish with reserved chives. Serve immediately or refrigerate for at least 1 hour for enhanced flavor.
# Expert Hints:
01 -
- This tastes just like everyone's favorite chip but feels homemade in the best way.
- It's become my go-to for barbecue invites because it's always the first bowl to empty.
02 -
- If you stir the potatoes while they're piping hot, the salad goes mushy; let them cool just enough to hold together.
- The flavors get bolder after chilling—make it ahead for even more punch.
03 -
- Dress the salad while the potatoes are still slightly warm so the flavors soak in without the salad getting soggy.
- A sprinkle of extra chives right before serving revives color and flavor—don't skip it for presentation points.